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A friend invited me for dinner a week ago, and started us off with a lovely onion marmalade on crackers. It was tangy, sweet, smooth and tart, on top of crispy and salty. Wonderful on the tongue. I was reminded of that dish when I saw Ruth‘s Tomato Onion Herb bread, which might just be the best way to bring all of those flavors together in a bread that’s great as a starter, a side for salad, or a snack.

Peppers and onions. Roasted eggplant, sundried tomatoes, basil. Mushrooms, onions, spinach. With all of the different ways to dress a pizza, I find myself making it one night a week. Still, I had never experimented much beyond my topping combinations, until I found this recipe for Cajun Pizza from A Couple Cooks.

Between the spicy seasonings, corn, green bell peppers, and (surprise!) gouda cheese, Sonja and Alex’s recipe reinvented the potential of pizza for me.